Tomato Egg Drop Soup with Meat & Vegetables

(A rich and savory twist on the classic Tomato Egg Drop Soup, featuring tender meat and fresh vegetables for a heartier dish.)

Ingredients

For the Soup Base:

4 cups chicken broth (or vegetable broth)
2 medium ripe tomatoes (diced)
1 tbsp soy sauce
½ tsp white pepper
1 tsp sesame oil
1 tsp sugar (optional, to balance acidity)
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For the Protein:

½ cup shredded cooked chicken (or ground pork/beef)
2 large eggs (lightly beaten)

For the Vegetables:

½ cup baby spinach (or bok choy)
¼ cup sliced mushrooms (shiitake or button)
2 tbsp chopped green onions

Optional Garnishes:

Crispy fried garlic or shallots
A drizzle of chili oil for spice

Instructions

1. Prepare the Soup Base

In a pot over medium heat, bring the chicken broth to a gentle simmer.
Add diced tomatoes, soy sauce, white pepper, sesame oil, and sugar.
Let simmer for 5 minutes until tomatoes soften and release their flavor.

2. Add the Protein & Vegetables

Stir in the shredded chicken (or ground pork/beef) and cook for 3–4 minutes.
Add the mushrooms and baby spinach (or bok choy) and let them soften.

3. Thicken the Soup

Slowly pour in the cornstarch slurry while stirring, allowing the soup to thicken slightly.

4. Create the Egg Ribbons

Turn heat to low and gently swirl the soup.
Slowly drizzle the beaten eggs in a thin stream while stirring gently with a fork or chopsticks.
Let the eggs cook for 1 minute, forming delicate egg ribbons.

5. Serve & Garnish

Ladle the soup into bowls and top with chopped green onions.
Drizzle with chili oil or sprinkle with crispy garlic for extra flavor.

Why This Version Stands Out?

✅ Rich umami flavor from tomatoes, broth, and meat.
✅ Added protein makes it a hearty, satisfying meal.
✅ Fresh vegetables for a nutritious boost.
✅ Silky egg ribbons for the classic egg drop texture.

Would you like a spicier Sichuan-style version or a vegetarian variation? 😊